Vegan

Vegetable kofta

Kofta is Southeast Asia's answer to meatballs and often comes in a vegetarian twist on your choice of fresh vegetables. Kofta in Bangladesh is usually eaten as a snack before the evening meal and then served with tamarind sauce and steaming hot tea.

Cooking time

30 min

Portions

4 st

Svårighetsgrad

Medium

Ingredients

2 st

Boiled potatoes with skin
2 tsk

Whole cumin seeds
1 tsk

Whole coriander seeds
1 tsk

5 spices
1 ½ tsk

Saladsspice
½ tsk

Salt
½ tsk

Pepper
1/2

Small red onion
1/2

Small yellow onion
3 st

Garlic cloves
2 cm

Fresh ginger
1 st

Green chili
1 st

Carrot
200 gram

Cabbage
½

Broccoli stand
200 gram

Leaf spinach
1 kruka

Fresh coriander
1 tsk

Mustard oil
2 msk

Breadcrumbs
1 msk

Potato flour

How to do

Cook the potatoes soft with skin on.
Heat a dry frying pan and toast the cumin seeds and coriander seeds for about 1 minute, stirring.
Place the seeds in a mortar and grind to a powder. Place on a small plate together with the other spices in separate piles.
Peel and thinly slice the onion. Fry in oil for two minutes and set aside.
Peel and roughly chop the carrot, cabbage and broccoli. Peel and finely chop the garlic, ginger and green chilli.
Transfer the vegetables to a food processor and stir in the spices, mashed potatoes, spinach leaves, fresh coriander and the fried onion. Blend to a mince with a little chewing resistance.
Add mustard oil, breadcrumbs and potato flour. Mix well and form small balls with your hands.
Heat the oil to 180 degrees. Fry the balls for 2-3 minutes until golden brown. Serve directly with tamarind sauce and tea.

Cooking accessories

Tamarind sauce

Small facts about Vegetable kofta

Vegetable kofta, a delightful dish in Indian and Bengali cuisine, has its origins in Persian and Mughal culinary traditions. Koftas are essentially spiced balls made from a mixture of grated vegetables. These koftas are either deep-fried or baked until golden and crisp. In Bengali variations, the gravy might include mustard or poppy seed paste for a distinctive flavor. Served with rice or flatbreads, vegetable kofta showcases the rich tapestry of vegetarian cooking in Indian and Bengali cuisine, blending hearty textures with aromatic spices.